「Pork Killing Feast」

Ingredients and amounts

• 200g blood sausage
• 500g pickled Chinese cabbage (sauerkraut)
• 400g pork ribs
• 10g cooking wine
• 5 garlic cloves
• 5g ginger powder
• 5 dried chili peppers
• 2 bay leaves
• 1 star anise
• 1 scallion knot
• 10g sesame oil
• 10g rapeseed oil
• 5g salt
• Dipping sauce: 5g chili oil, 10g light soy sauce, 5g minced garlic, 2g sesame oil

Step-by-step method

1. 1

   Step 1

   Poke several small holes in the blood sausage with a toothpick. Gently simmer in water for 10 minutes, keeping the water at 80°C and not letting it boil, to prevent the sausage from bursting.

2. 2

   Step 2

   Cut the cooked blood sausage into pieces and set aside.

3. 3

   Step 3

   Blanch the pork ribs in boiling water with cooking wine, then drain and set aside.

4. 4

   Step 4

   Heat rapeseed oil in a pot. Add garlic cloves, dried chili peppers, and ginger powder, and stir-fry until fragrant.

5. 5

   Step 5

   Add the pork ribs and stir-fry until the surface turns golden brown.

6. 6

   Step 6

   Wash the pickled cabbage, squeeze out excess water, and add to the pot. Add sesame oil and stir-fry over high heat for 2 minutes. The sesame oil helps reduce sourness and enhances aroma.

7. 7

   Step 7

   Add 600ml hot water.

8. 8

   Step 8

   Transfer everything to an electric pressure cooker. Add bay leaves, star anise, scallion knot, and salt.

9. 9

   Step 9

   Cook on the 'rich flavor' setting for 40 minutes.

10. 10

    Step 10

    After cooking, release the pressure and open the lid. Add the blood sausage and goji berries, cover, and let sit for 2 minutes. The blood sausage is already cooked and does not need further heating.

11. 11

    Step 11

    Pour into a serving bowl. Prepare the dipping sauce as listed above and serve.